Yanked™ Recipes, A sprinkling of Yankee Genealogy, History of Food and Much More Yankee.

Friday, November 22, 2013

Take One.....ROLLING!!!!

I have two new posts I am adding now because I HAVE TO!! While doing my first videos in many months, I had a "friend" that just couldn't keep out of the shots. So what do I do? Scrap the videos and use them as a basis for two recipe posts for the Holidays. had fun throughout the day because he was having fun....a Joy indeed!!!
You will find the appropriate picture along with these recipe on my site in the next day or two, but enjoy the thought of making this, and enjoying what I went through, I did.

Pear-Gingerbread Cobbler

I have given you a decision to make below. Do you stick with the Yankee version of an Apple Cobbler or spread your wings all the way down south and use pears? Regardless, be assured that the New England taste of home will be quite prevalent with the topping of Gingerbread as opposed to the classic sweetened dough topping. With snow right around the corner and the merriment of the season on its' heels, you will find the aroma of this dessert so enticing, it will be gracing your cozy home into the New Year.

Gingerbread Cobbler Topping, recipe below
Cobbler Filling:5 cups diced, fresh pears or apples1/3 cup sugar2 tablespoons cornstarch1 tablespoon lemon juice1 teaspoon cinnamon1/4 teaspoon nutmegPrepare Gingerbread Cobbler Topping. Preheat oven to 350-degrees F. Meanwhile, in a large bowl, combine all filling ingredients well. Transfer to an 8 x 8-inch square baking pan. dollop tablespoons of Gingerbread Cobbler Topping over the top, staggering mounds to represent a cobblestone street. Bake for 40-45 minutes, or until cobbler dough is firm to the touch and a toothpick inserted in the thickest part of the topping comes out fairly clean. Remove from oven to cool slightly before serving.
This dessert is best a day old and reheated to enjoy.